Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends

dc.creatorCARRILLO NAVAS, HECTOR; 328195
dc.creatorCRUZ OLIVARES, JULIAN; 69160
dc.creatorVARELA GUERRERO, VICTOR; 219131
dc.creatorALAMILLA BELTRAN, LILIANA; 120382
dc.creatorVERNON CARTER, EDUARDO JAIME; 240
dc.creatorPEREZ ALONSO, CESAR; 122909
dc.creatorCARRILLO NAVAS, HECTOR
dc.creatorCRUZ OLIVARES, JULIAN
dc.creatorVARELA GUERRERO, VICTOR
dc.creatorALAMILLA BELTRAN, LILIANA
dc.creatorVERNON CARTER, EDUARDO JAIME
dc.creatorPEREZ ALONSO, CESAR
dc.date2018-02-27T19:12:46Z
dc.date2018-02-27T19:12:46Z
dc.date2012-01-15
dc.date.accessioned2022-10-12T23:10:11Z
dc.date.available2022-10-12T23:10:11Z
dc.identifier0144-8617
dc.identifierhttp://hdl.handle.net/20.500.11799/69411
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4149550
dc.descriptione studied the rheological properties (steady and dynamic) to determine the stability of W1/O/W2 double emulsions. ► The emulsion formulated with MG17%–MD66%–WPC17% (w/w) and ratio 1:2.12 provided a higher stability against droplet coalescence. ► In this study provided the bases for designing nutraceutical systems based on stable double emulsions.
dc.descriptionFour water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary emulsion (W1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction () to aqueous solutions (W2) of mesquite gum (MG), maltodextrin DE-10 (MD) and whey protein concentrate (WPC) in different proportions (MG66–MD17–WPC17 and MG17–MD66–WPC17), and in a ratio of 1:2.12 and 1:4.12 W1/O to dry biopolymers blends solids. All the double emulsions showed type C morphologies and only slight changes in the volume-weighted mean diameter (d4,3) throughout the storage time, indicative of good stability, despite they presented bimodal size distributions, but the double emulsion formulated with a predominant proportion of MD and ratio 1:2.12 provided a higher stability against droplet coalescence. All the double emulsions displayed viscoelastic character dependent on frequency.
dc.description(CONACyT) through grant U-81157-Z.
dc.languageeng
dc.publisherCarbohydrate Polymers
dc.rightsopenAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectDOUBLE EMULSIONS
dc.subjectCHIA ESSENTIAL OIL
dc.subjectASCORBIC ACID
dc.subjectNUTRACUETILCAL SYSTEM
dc.subjectBIOLOGÍA Y QUÍMICA
dc.titleRheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends
dc.typeArtículo
dc.typearticle


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